A Review of Experiential School-Based Culinary Interventions for 5–12-Year-Old Children

Cooking is an essential skill and the acquisition of cooking skills at an early age is associated with higher diet quality. This review aimed to describe the characteristics of school-based experiential culinary interventions and to determine the value of these to child (5–12 years) health outcomes....

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Detalles Bibliográficos
Autores principales: Bennett, Annemarie E., Mockler, David, Cunningham, Cara, Glennon-Slattery, Corina, Johnston Molloy, Charlotte
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8699905/
https://www.ncbi.nlm.nih.gov/pubmed/34943276
http://dx.doi.org/10.3390/children8121080

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8699905/
https://www.ncbi.nlm.nih.gov/pubmed/34943276
http://dx.doi.org/10.3390/children8121080

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